Thickeners
Thickeners modify the viscosity and texture of food without substantially altering other properties. They include natural polysaccharides such as modified starches (E1400–E1452), guar gum (E412), xanthan gum (E415), and cellulose derivatives (E460–E466), as well as proteins. Most thickeners are derived from natural sources and have low toxicological concern. Exceptions include carrageenan (E407), which has ongoing regulatory debate due to distinctions between food-grade (undegraded) and degraded forms.
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
All Thickeners (19 additives)
Frequently Asked Questions
Is carrageenan (E407) safe?
Food-grade (undegraded) carrageenan is approved by EFSA, FDA, and JECFA. The controversy centres on whether food processing conditions might cause partial degradation into poligeenan — a form shown to cause intestinal inflammation in animal studies. EFSA's 2018 re-evaluation concluded that available data did not substantiate concerns about carcinogenicity of food-grade carrageenan, but noted data gaps regarding potential degradation during digestion. The National Toxicology Program (NTP) has noted this distinction but FDA maintains its GRAS status.
Are modified starches (E1400–E1452) natural?
Modified starches begin with natural starch (from corn, potato, wheat, or tapioca) but are treated chemically or physically to alter their functional properties — heat resistance, freeze-thaw stability, or texture. The starting material is natural but the modification process is industrial. Most modified starches are approved globally without controversy, as the modifications are considered to have low toxicological significance.
Why is konjac (E425) banned for children's confectionery in the EU?
Konjac glucomannan (E425) forms a firm, elastic gel that does not dissolve readily. The EU banned its use in jelly confectionery (mini-cups) following choking incidents, primarily in children and elderly individuals. Konjac is still permitted for adult food uses in the EU and is broadly approved globally as a food ingredient and additive. The ban is a product-form restriction rather than a general safety concern about the substance.